Chicken, Cashew, and Red Pepper Stir-Fry (adapted from Cooking Light)
3 3/4 tsp cornstarch, divided
2 tbsp low-sodium soy sauce, divided
1 tbsp dry sherry
1 tsp rice wine vinegar
3/4 tsp sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 lb. chicken breast, cut lengthwise into thin strips
1/2 cup lightly salted cashews
1 tbsp canola oil
1 julienne-cut red bell pepper
1 clove garlic, chopped
1 tsp grated peeled fresh ginger
1/4 cup thinly sliced green onions
1/2 cup white rice, cooked according to packet instructions
- Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
- Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
- Heat wok over medium high heat. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. Serve over rice.